Thursday, 19 September 2013

Fresh Tomatillo Salsa

The  tomatillo, while not well know (yet) in this part of the world, makes a fantastic salsa!

Everyone who stops by our booth at Brewer Park on Sundays knows that Bonnie Fox is our market-wonder woman and a fantastic chef serving out incredible recipes, advice and samples every week. So it's no surprise to us that her amazing fresh tomatillo salsa won the Ottawa Farmers' Market vendors salsa competition.

Thank you and congratulations, Bonnie!

Here's her recipe:

Hoople Creek Farm Fresh Tomatillo Salsa 

1 pint tomatillos
½ cup white onion, roughly diced
2 Red Russian garlic cloves, diced
1 cup, or more, cilantro leaves, removed from stems and coarsely chopped
½ finely diced hot pepper (or to taste)
Juice of 2 or more limes
1 heaping Tbsp red pepper jelly
2 Tbsp or more honey
Salt to taste

  • Remove papery husks from tomatillos and rinse well.  Cut in quarters and roughly chop in food processor.  IMPORTANT: After chopping, drain liquid extremely well from tomatillos in wire sieve.  Retain liquid for use in soups, poaching or other uses.
  • Puree onion, garlic, cilantro leaves and hot pepper in food processor.
  • Return strained tomatillo mixture to food processor and add lime juice, red pepper jelly and honey.  Pulse until all ingredients are finely chopped and mixed. 
  • Refrigerator to cool and serve with chips or salsa accompaniment

IMPORTANT: Make sure you taste and adjust final product to your own palate, since size of tomatillos, strength of garlic cloves and hotness of pepper can vary.

Saturday, 14 September 2013

CSA - Week 14

Laz, who has been working on the farm this summer,  digging potatoes.

Your CSA selections this week are:

▪ Vegetable spaghetti squash
▪ Mixed fingerling potatoes
▪ Leeks
▪ Red and yellow onions
▪ Mixed carrots
▪ 3 heads of garlic
▪ Sweet pepper
▪ Salad mix with lettuce, arugula and bay spinach


Saturday, 24 August 2013

CSA Week 11

A selection of our first melons to ripen this year: Minnesota midget, a mild flavoured pocket-sized melon with a lovely, fine-texture, Early Hanover, an heirloom melon with a pear-like taste,cantaloupe, and honeydew melon.

▪ 3 of our melons
▪ Mixed tomatoes
▪ Mixed cherry tomatoes
▪ Ground cherries
▪ Zucchini
▪ Sweet peppers
▪ Onion
▪ Garlic

Saturday, 17 August 2013

CSA Week 10

▪ Cantaloupe or honeydew melon – Ripe from the field, our first pickings of the season!
▪ Mixed heirloom carrots
▪ Mixed cherry tomatoes
▪ Mixed heirloom tomatoes
▪ Purple beans
▪ Sweet peppers
▪ Romaine lettuce
▪ Cucumber
▪ Sweet onion

Saturday, 10 August 2013

CSA Week 9

▪ Mixed cherry tomatoes
▪ Green beans
▪ Sweet peppers
▪ Romaine lettuce
▪ Black palm kale
▪ Zucchini
▪ Kohlrabi
▪ Sweet onion
▪ Russion red Garlic

Friday, 26 July 2013

CSA Week 7

▪ Green beans – Our first picking of the summer!
▪ Sweet pepper
▪ Carrots
▪ Sweet onions
Patty pan squash A mild flavoured summer squash. Try it sliced, marinated and put on the bbq.
 ▪ Garlic
 ▪ Head lettuce

Monday, 15 July 2013

CSA – Week 5


▪ Baby black palm kale Also known as dinosaur kale, this Italian heirloom kale is tasty and incredibly nutritious. 
Leaf Lettuce mix
Garlic scapes Scapes can be frozen for later use, and make a great pesto or garlic dip. Try blending it with greek yogourt and sour cream for a quick and tasty vegetable dip.
▪ Fresh basil
Hakurei turnips
▪ Green onions

Saturday, 6 July 2013

CSA – Week 4

The weather is hot and summer crops are coming into their own:

After a crop failure last year, we're delighted to  have the delicious taste of fresh cucumbers back in our CSA offerings this year. Organic cucumbers are grown in the soil, giving them great flavour and texture. If you see a little white powder residue on your cuke, it's diatomaceous earth, a completely non-toxic food-grade mineral we use to help keep the cucumber beetles at bay early in the season.
Garlic scapes
Baby arugula
Packed with vitamins, minerals and folic acid, and can be eaten so many ways. In a salad, on a sandwhich, over pasta or pizza, fresh-cut arugula is one of our favorites.
▪ Cilantro
Hakurei turnips
Baby bok choi
▪ Rainbow Swiss chard

Saturday, 29 June 2013

CSA Week 3

Our CSA pickings for this first official week of summer are:

Green onions 

Garlic scapes The flower of the garlic plant. Use like a green onion, but caries a mild garlic flavour.
Crisp-head lettuce

Leaf lettuce mix
Kohlrabi Great steamed, stir fried, or raw. Try cutting it up like carrot sticks, and serve with dip.
Hakurei turnips aka the salad turnip. A great tasting turnip with a bit of sweet and a little heat. Best eaten raw like a radish.
Zucchini  Try finely chopping a few garlic scapes, fry in olive oil until brown, then add sliced zucchini. Tastes like summer! 
▪ Rainbow Swiss chard

Saturday, 22 June 2013

CSA Week 2


From one extreme to another! This time last year we were already in the first stages of drought. This year, the fields are finally drying out after one of the wettest weeks we've ever had on the farm.

Our CSA pickings this week are:

Green onions 

Green garlic
Bib lettuce 

Pak Choi
Baby Bok Choi 

Kohlrabi Great steamed, stir fried, or raw. Try cutting it up like carrot sticks, and serve with dip.
Easter egg radishes

Friday, 14 June 2013

CSA 2013 Season – Week 1

A little later this year than most, but we're finally on our way!

Our first CSA pickings this week are:

Green onions – Growing beautifully this spring!
Green garlic – This is the stem of a young garlic plant, use as you would green onion, but with a garlic flavour
Spicy salad greens mix – Mustard greens, lettuce, baby kale and more!
Head lettuce
Swiss chard РTry it Sault̩ed with a little green garlic and green onion, butter and salt. Yum!
Pak Choi –An asian green, perfect for a stir fry